Simple Rumaki With Bacon Recipe
Ingredients
| Chicken livers | 8 | |
| Water chestnuts | 8 | |
| Bacon Slices | 8 | |
| Onion powder | ||
| Soy sauce | 1/2 Cup (16 tbs) | |
| Sherry | 1/4 Cup (16 tbs) | |
| Red chilies | 4 | |
| Garlic | 1 Clove (5gm), mashed | |
| 1 slice of green gingerroot, minced | ||
| Turmeric | 1/2 Teaspoon | |
Directions
Cut chicken livers, water chestnuts, and bacon slices into halves.
Sprinkle each piece of chicken liver with onion powder and fold it around a slice of water chestnut.
Wrap bundle in a half slice of bacon.
Impale with toothpick, being sure the pick goes through center of water chestnut.
Mix soy sauce, mirin, and seasonings.
Put bundles in mixture to marinate for at least 1 hour.
Drain.
Broil until bacon is crisp, turning to brown all sides.
This recipe comes from the Orient.
Sprinkle each piece of chicken liver with onion powder and fold it around a slice of water chestnut.
Wrap bundle in a half slice of bacon.
Impale with toothpick, being sure the pick goes through center of water chestnut.
Mix soy sauce, mirin, and seasonings.
Put bundles in mixture to marinate for at least 1 hour.
Drain.
Broil until bacon is crisp, turning to brown all sides.
This recipe comes from the Orient.
Chef
